Introduction to Culinary Arts Syllabus

Course Objective:   Students enrolled in Introduction to Culinary Arts focus on identifying and exploring the individual careers within the food service industry.  Units of study will include nutrition, food/beverage production, safety, sanitation, and job opportunities within the food industry. 

Teacher:  Ms. Felita Claybrooks

School Telephone:  276-629-1731

Textbook:  Culinary Essentials by Johnson and Wales University

Topics to be covered during the term include:

            Using Standard Recipes

            Equipment and Technology

            Knives and Small wares

            Safety and Sanitation Principles

            HACCP Applications

            The Dining Experience

            Baking Techniques

            Quick Breads

            Yeast Breads and Rolls

            Desserts

            Foodservice Career Opportunities

            Becoming a Culinary Professional

Standards, Regulations and Laws

Assessment:    Tests

 Daily assignments/participation

Notebook

Lab participation/assignments

Class discussions and projects

Citizenship will be based on the student’s ability to abide by school and class rules.

Henry County/Virginia State Competenticies for Intro. to Culinary Arts can be found at http://www.cteresource.org/verso